Creamy Mushroom Risotto Parmesan Cheese

There's something almost meditative about making risotto on a quiet weeknight when the house finally slows down. I was standing at the stove, stirring in lazy circles, when my neighbor knocked on the door—the aroma had drifted through the walls. By the time she left an hour later with her own bowl of creamy mushroom risotto, I realized this dish does that: it pulls people in.

I made this for my sister after she'd had a brutal week at work, and watching her face as she took that first bite—the way her shoulders actually relaxed—reminded me that some meals are less about the recipe and more about what they say: you matter enough for me to spend time at the stove.

Ingredients

• Cremini or button mushrooms (400 g / 14 oz), sliced: These are your flavor foundation; cremini mushrooms have earthier notes that shine when they're properly browned and caramelized, which takes a bit of patience but pays off.
• Olive oil (2 tbsp): Use a decent quality oil here—it coats the mushrooms and carries their flavor beautifully.
• Unsalted butter (1 tbsp for sautéing, plus 2 tbsp for finishing): Butter matters in risotto; it brings that silky richness that cream alone can't quite achieve.
• Yellow onion (1 medium), finely chopped: The finer you chop, the faster it softens and dissolves into the rice, creating that seamless base.
• Garlic (2 cloves), minced: Don't skip the garlic or rush it; those 60 seconds after the onion softens transforms the whole flavor profile.
• Arborio rice (300 g / 1.5 cups): This short-grain rice releases starch as it cooks, which creates the creaminess—it's non-negotiable for proper risotto.
• Dry white wine (120 ml / 0.5 cup): The acid brightens everything; use a wine you'd actually drink, not something you'd hide in the back of the cabinet.
• Vegetable broth (1 L / 4 cups), kept warm: Warm broth integrates faster and helps the rice cook evenly—cold broth will shock the pan and disrupt the process.
• Parmesan cheese (60 g / 0.5 cup), grated fresh: Pre-grated cheese has anti-caking agents that make it grainy; fresh-grated melts into the risotto like silk.
• Heavy cream (60 ml / 0.25 cup): This is your insurance policy for creaminess; it rounds out the flavors and softens any sharpness.
• Salt and freshly ground black pepper, to taste: Taste as you go, especially after adding the Parmesan, which brings its own saltiness.
• Fresh parsley (2 tbsp), chopped: A simple garnish that adds brightness and a whisper of freshness against all that richness.

Instructions

Caramelize the mushrooms:

Heat the olive oil and butter in a large skillet over medium heat and let it get hot enough to shimmer. Add the mushrooms in a single layer and don't touch them for a minute or two—they need that contact with the heat to develop color and release their moisture, which then evaporates, concentrating their flavor into something almost nutty.

Build your aromatic base:

Once the mushrooms are golden, pull out half of them for garnish and keep them warm on the side. Add the chopped onion to what's left in the pan and let it cook gently until it softens and turns translucent, then add the garlic and give it just a minute to become fragrant.

Toast the rice:

Pour in the Arborio rice and stir it around in that buttery, mushroom-studded oil for about two minutes. You'll notice the grains start to look slightly pearlescent at their edges—that's what you're waiting for, and it means the rice is ready to drink in liquid.

Add the wine:

Pour in the white wine and stir until it's completely absorbed by the rice. The pan will smell like something between a dinner party and a small bistro, and that's exactly the signal you're on track.

Build the creaminess with broth:

Now comes the rhythm of risotto: add the warm broth one ladleful at a time, stirring almost constantly. Wait until each addition is mostly absorbed before adding the next—this slow hydration is what creates that luxurious, creamy texture that can't be rushed. The rice should always look slightly soupy, never dry. After about eighteen to twenty minutes of this steady stirring, the grains should be tender but still hold a slight firmness when you bite one, and the whole thing should look like velvety porridge.

Finish with dairy and reserved mushrooms:

Turn the heat down low and stir in the reserved mushrooms, grated Parmesan, heavy cream, and the final two tablespoons of butter. Let everything heat through for a couple of minutes, then taste and adjust the seasoning with salt and pepper—remember, the Parmesan brings its own saltiness, so go easy.

Serve while it flows:

Risotto waits for no one, so divide it into bowls immediately and top with fresh parsley and an extra shower of Parmesan.

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The first time someone asked me for the recipe, I realized I'd stopped reading it from the card and was just moving through it like a conversation I'd had a hundred times before, my hands knowing where to go. That's when risotto stops being a dish and becomes muscle memory, the kind of thing you can make without thinking, which somehow makes it taste even better.

Mushroom Varieties and Depth

If you want to push this beyond button mushrooms, grab a mix: shiitake brings earthiness and a slight chew, cremini adds that nutty undertone, and if you can find dried porcini, rehydrate a handful and stir both the mushrooms and their soaking liquid into the broth for an almost umami hum that makes people ask what your secret ingredient is. I started mixing varieties one winter when I had odds and ends in my crisper drawer, and now I won't go back to just one type.

The Broth Question

Vegetable broth works beautifully here and lets the mushrooms be the star, but if you're not strictly vegetarian, chicken broth adds a subtle richness that makes everything taste a bit more golden. I keep both on hand and choose depending on what else I'm serving that night—chicken broth if the meal feels like it needs anchoring, vegetable broth if everything else is already rich.

Wine Pairings and Storage Tips

Serve this with a crisp white wine—Pinot Grigio or Sauvignon Blanc, something that won't overpower the delicate earthiness of the mushrooms. If you have leftovers, store them in the refrigerator for up to two days and reheat gently over low heat with a splash of broth, stirring until it flows again.

• Risotto is best eaten fresh, but it keeps and reheats far better than you'd expect if you're gentle with it.
• For a lighter version, you can reduce the cream and final butter slightly, though you'll notice the silkiness dial back a notch.
• Make extra caramelized mushrooms specifically for garnish—they stay crispy on top while everything underneath stays creamy.

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There's something about a dish that asks you to slow down, pay attention, and show up for twenty minutes straight that feels rarer and rarer these days. Risotto reminds you why that matters.

Recipe FAQs

→ Why is Arborio rice used?

Arborio rice is essential because its high starch content creates the signature creamy texture required for this dish.

→ Can I substitute the white wine?

You can replace the wine with additional vegetable broth or a splash of lemon juice to maintain the acidity balance.

→ What mushrooms are best?

Cremini or button mushrooms are standard, but adding varieties like shiitake or porcini will enhance the earthy flavor.

→ How do I store leftovers?

Leftovers can be kept in the refrigerator for up to two days, though the texture is best enjoyed immediately.

→ Is this dish vegetarian?

It is vegetarian if using vegetable broth, but ensure your Parmesan cheese is labeled vegetarian as some use animal rennet.